Ingredients

4 squares unsweetened baking chocolate
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
4 eggs
1 teaspoon vanilla
1 cup flour
4 squares semisweet baking chocolate, coarsely chopped
1 cup coarsely chopped nuts
Chocolate Glaze (recipe below)

Heat oven to 350 degrees F (325 degrees F for glass baking dish).
Cook unsweetened chocolate and butter in large microwave-safe bowl on high (100 percent power) for 2 minutes or until butter is melted. Stir until chocolate is completely melted. (Or, on stove top, heat chocolate and butter over very low heat in small saucepan, stirring constantly until melted and smooth.)
Stir sugars into chocolate until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Stir in chopped chocolate and nuts. Spread in greased, foil-lined 13- by 9-inch pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Spread Chocolate Glaze evenly over brownies. Let stand until chocolate is set. Cut into squares. Makes 24 fudgy brownies.

Directions

Chocolate glaze: Cook 3 squares semisweet chocolate, 2 tablespoons sugar and 2 tablespoons water in small microwave-safe bowl on high (100 percent power) 1 1/2 minutes to 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Stir in 2 tablespoons butter or margarine until well blended. Cool about 15 minutes or until slightly thickened. Stir well.

Top of the stove: Heat chocolate and butter over very low heat in small saucepan, stirring constantly until melted and smooth. Continue as directed above.